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by Donald E. Pszczola
What’s Yonder for Yogurt
S
haken, not stirred. How many times have we
heard James Bond utter that line regarding
the making of his favorite alcoholic bever-
age? Today, however, those same instructions
could easily apply to yogurt, which could be
served shaken, as in a smoothie, or stirred, as
in a cup. Unlike martinis, yogurt can also be
consumed frozen on a stick, served in a waffle
cone, pushed up in a tube, popped in your mouth,
or drizzled on your salad. And, more than ever,
yogurt products that contain live, active cultures
are being promoted for their health benefi ts.
Sorry 007, you should try yogurt sometime.
Yogurt is fermented by bacterial cultures that
transform the milk’s sugar, lactose, into lactic
acid. This process gives yogurt its tart flavor and
special pudding-like texture, a quality reflected
in its original Turkish name, Yoghurmak, which
means “to thicken.” Yogurt is not a new food. Many
centuries—or even millennia—ago, this product
originated in parts of central and western Asia.
The earliest yogurt products may have been the
result of unintended fermentation. And in certain
parts of the world, such as India, yogurt was used
as an ingredient in a variety of dishes, some of
which are only emerging today in our mainstream.
Of course, what is particularly fascinating
is how far this product has evolved, not only
finding its way into the Western marketplace, but
becoming such a staple in so many countries. Why
this success? Why has yogurt endured throughout
the ages, positioning itself as a viable product for
the future? The answer to that question is not a
difficult one. Yogurt is generally regarded as one
of the first probiotic food products. Probiotics are
living microorganisms, which—upon ingestion
in sufficient numbers—exert health benefi ts
beyond basic nutrition. In particular, yogurt has
the potential to help prevent digestive problems
and ward off preconditions for other diseases.
In Europe, especially, there have been many
interesting product launches touting yogurt as a
vehicle for probiotic and other health benefi ts. For
example, consumers in Germany can buy organic
peach and apricot yogurt with added muesli. In
Italy, BB-12 Active Yogurt
Cremoso comes in “cereal”
flavor and contains bifido-
bacterium for regularity. In
northern countries, fish oil
with omega-3s has played
an important role in yogurt.
And yogurt “probiotic shots”
are especially well-known
throughout Europe.
While the United States New concepts and strategies are helping to upscale traditional yogurt and
may be a nation of cheese- broaden its appeal in the marketplace. Borrowing an ice cream innovation,
these yogurt products are served in a waffle-cone-style cup with fruit
heads, that doesn’t mean toppings.
that yogurt hasn’t found its Photo courtesy of TIC Gums Inc.
share of consumers inter-
ested in its health benefi ts. In fact, sales of dairy
foods with probiotics are increasing at about 20%
annually, with most of the probiotics Americans
consume coming from the growing category of fer-
mented dairy products, such as yogurt and yogurt
drinks. In particular, a liquid yogurt form, “probiotic
shots,” is expected to grow dramatically over
the next fi ve years. Moreover, the U.S. market for
frozen desserts is expected to grow significantly by
As in the case of ice cream, innovation has to play
an important part in the future formulation of yogurt if the product
is to successfully penetrate different market demographics.
2012, with frozen yogurt experiencing the strongest
growth, notes the U.S. Market for Ice Cream and
Related Frozen Desserts (Packaged Facts, 2007).
Today, a visit to the store will find a wide
variety of yogurt products on the shelves. Some
of the more notable examples have included
Dannon’s Activia yogurt, introduced in January
2006, followed by General Mills’ Yo-Plus, under the
Yoplait yogurt brand in 2007. Yoplait Kids ™ yogurt
from General Mills is available as a portable drink
and spoonable cup and has a version that contains
omega-3 fatty acids. And in January 2008, Yoplait
introduced Fiber One™, a 4-oz cup of creamy
nonfat yogurt that contain 5 g of fiber and comes in
Strawberry, Vanilla, Peach, and Key Lime flavors. »»
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Yogurt continued...
Breyers Yogurt Co. introduced a line
of nonfat yogurt products, YoCrunch Light,
which incorporate brand name crunchy mix-
ins. The new line has one-third fewer calories
than the original version and debuts in three
flavors. Cookies n’ Cream features nonfat
vanilla yogurt with Oreo® cookie-piece top-
pings. The two other flavors, Strawberry and
Peach, combine nonfat yogurt with granola
toppings. The new line will be available in
May/June 2008 at leading grocery, health
food, and specialty stores nationwide. Using
branded ingredients can help differentiate
the product in the marketplace, make it more
appealing to children, and build awareness
for yogurt and its potential health benefi ts.
Other yogurt manufacturers have also
been busy. Lightfull™ Satiety Smoothies from
Lightfull Foods are made with yogurt and
whey protein isolate and are offered in such
flavors as Strawberries & Cream, Peaches
& Cream, Chocolate Fudge, and Café Latte.
Stoneyfield Farms renamed its high-calcium
yogurt (formerly called 2-a-Day) YoCalcium
because it offers twice the amount of
calcium of other leading yogurts. Optimal
Control by Campina is a new product from
overseas that supports satiety with yogurt
and vegetable extracts. Promise Activ ™
Supershots ™ from Unilever Bestfoods are
enhanced with plant sterols to help lower
cholesterol. And we can expect to see more.
Proactive on Probiotics
The recent formation of a probiotics council
may have an influence on the future evolu-
tion of yogurt and other probiotic foods in
the mainstream marketplace. The group
was established by the National Yogurt
Association (NYA), McLean, Va., a national
nonprofi t trade organization representing
the manufacturers and marketers of live
and active culture yogurt products, as
well as suppliers to the yogurt industry.
The new Probiotics Council, consisting
of NYA staff and representatives from its
member companies, is a working group that
will participate in technical meetings and
conferences; meet on a regular basis to
discuss the latest scientific developments
regarding probiotic cultures, their biological
and physiological interactions within the
human intestinal tract, and their resulting
health benefi ts; and establish links with
other probiotic industry organizations.
Increased participation in these areas will
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be critical to anticipating and proactively
engaging in any legislative or regulatory
actions, as well as any industry standardiza-
tion or certification initiatives regarding
foods that contain probiotic cultures.
“Our increased participation in the field of
probiotic foods will bolster the cultured dairy
industry’s current role as the originator and
leader of the probiotic food movement,” said
Leslie G. Sarasin, President of NYA. Because
1/3 VT
yogurt is such a major probiotic food, any
new advances or developments that result
as part of the council’s efforts may have a
significant impact on this category, perhaps
even leading to future product innovations.
D
Over the years, ice cream has seen
many innovations designed to broaden its
appeal in the marketplace. Some examples
have included an array of flavors, creative
colors, innovative toppings and inclusions,
new textures, a reduction in fat or calories,
reformulated cones, ingredients that help
decrease meltability and make the eating of
the ice cream a less-messy experience on a
hot summer day, and the continuing explora-
tion of different forms. Although yogurt is
primarily touted for its probiotic benefi ts,
it must adopt similar strategies. As in the
case of ice cream, innovation has to play
an important part in the future formulation
of yogurt if the product is to successfully
penetrate different market demographics,
ranging from children to the mature adult.
And although many advertisements seem
to focus, in particular, on women on the
go who are looking for healthy indulgent
products, let’s not forget males of all ages
and backgrounds as potential markets.
The potential of yogurt should not be
measured solely by its health benefi ts, as not
all yogurt applications contain live, active
cultures. Remember the yogurt-coated
pretzel? Or yogurt-coated candy? Perhaps
the most recent example of this is the candy
product Dots from Tootsie Roll Industries,
which offers a version with flavors of
yogurt and fruits. Yogurt is also a popular
ingredient in many international cuisines,
and as these dishes enter the mainstream,
we’ll likely see more of yogurt in dressings,
sauces, spreads, and other products. And
although these products are not probiotic,
they can help promote yogurt’s flavor and
texture and keep yogurt in the spotlight
so a broader range of consumers might be
willing to try a probiotic food in the future. »»
03.08 • www.ift.org 47 pg
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Yogurt continued...
Yogurt products are ideal vehicles for probiotics. Researchers today continue to
investigate the special characteristics of different probiotic strains and their
potential contribution to a healthy digestive tract.
Photo courtesy of Dairy Management Inc.
Formulators today are developing
new concepts and strategies aimed
at making yogurt more appealing
to different demographics. This
article will look at some of these
different ways that yogurt is being
reformulated or reshaped so that
it can take a stronger position
in tomorrow’s marketplace.
Straining for the Best Probiotic
While evidence continues to accu-
mulate for probiotics’ contribution to
a healthy digestive tract, the science
of probiotics is still developing,
said Gail Barnes, Vice President,
Industry Innovation Consulting, for
Dairy Management Inc., Rosemont,
Ill. (phone 847-803-2000, www.
innovatewithdairy.com). Potentially,
there are thousands of varieties
of probiotic bacteria. Research-
ers continue to investigate the
special characteristics of different
probiotic strains and their potential
contribution to digestive health.
“Genomics research, such as
that supported by dairy farmers
through DMI, is an exciting
development in this area,” Barnes
emphasized. “Ultimately, comparing
probiotic bacteria strains on the
basis of genetic content may help
answer industry questions about
pg 48 03.08 • www.ift.org
how to pick the right probiotic strains
for specific purposes and products.”
Yogurt and yogurt beverages
are ideal vehicles for probiotics.
With the public’s continued interest
in health, wellness, and functional
foods, the prospects for these
products are very promising. To
demonstrate their potential, DMI
has developed a number of yogurt
prototypes. For example, at the
2007 IFT Food Expo, it showcased a
Peach Yogurt Smoothie made with
milk protein concentrate and low-fat
milk. The milk protein concentrate
contributes a mild dairy flavor to the
creamy application, which is suitable
as a meal-replacement product.
According to Barnes, the stage
is set for 2008 to be a breakout year
for dairy-based digestive beverages.
“In the U.S., we’re a nation of
dashboard diners—and that means
single-handed consumption,” she
noted. “We’ve seen the success of
Activia in a spoonable yogurt form.
In 2008, start looking for even more
daily ‘supershots’—3.2-oz versions
of digestive health products that
deliver portability, convenience,
and single-handed consumption in
a size that also limits calories.”
Taking a Bead on Yogurt?
Recently, an ice cream manufacturer,
the MolliCoolz Co., collaborated with
Cargill, Minneapolis, Minn. (phone
952-742-6000, www.cargill.com), to
create ice cream beads that do not
melt or fuse together during stan-
dardized distribution and storage.
These beads are small, individual
pellets of ice cream in a variety of
flavors and colors. Consumers can
pour these beads directly into their
mouth without spoons or mess. Dur-
ing cryogenic freezing, the product is
frozen at a very low temperature, far
below its actual freezing point, which
allows the beads to be free-flowing
at normal ice cream temperatures.
The pellets are made with Cargill’s
Daritech texturizing system, which
is designed to deliver a variety of
functionalities, including mouthfeel,
flavor release, textural stability,
improved shelf life, viscosity
control, and freeze/thaw stability.
The technology used in the
system is aimed at pelletizing ice
creams and sherbets, but frozen
yogurt may be another option worth
exploring. Although I’m not sure
about the processing’s effect on
the viability of probiotic cultures,
yogurt manufacturers can still learn
from this development, which takes
a traditional frozen dessert and
reinvents it. The result is a novelty
product that can deliver a special
sensory experience, while making
it easy to eat at parks, stadiums,
malls, and so on. Pelletized frozen
desserts have actually been around
for a few years, but this development
may help move them more into the
mainstream, while perhaps function-
ing as an influential force on the
traditional perception of yogurts and
the forms in which they are available.
The popularity of products such
as smoothies and yogurt cones may
help stimulate future innovation
in the frozen yogurt area. Take, for
example, Blueberry Guanabana
Flavored Low-Fat Frozen Yogurt, a
prototype formulation from Cargill
that combines probiotic cultures to
promote health and wellness, creamy
texture, and full-fat taste, as well
as a blend of exciting fruit flavors.
The formulation features
Daritech™ functional stabilizer sys-
tems that replace fat and dairy solids
without compromising texture, as
well as control ice crystal formation.
The ingredients used in the formula-
tion can be tailored to meet the
customer-specific needs, helping to
produce a premium product with pro-
biotic label claims. This product does
not meet the California standard of
identity for frozen yogurt, so regula-
tions in regional markets should be
checked for formulation suitability.
Yogurts Through Thick or Thin
Both large yogurt brands and
smaller, regional companies offer
smoothies that feature new or
different types of flavors, and often a
lower-calorie or lower-fat profile. To
accommodate the needs of drinkable
yogurt manufacturers and producers
of other types of smoothies, TIC
Gums Inc., Belcamp, Md. (phone
410-273-7300, www.ticgums.
com), developed a new product
for its line of yogurt stabilizers.
TIC Pretested® Dairyblend YG
Drink SP is a synergistic blend of
hydrocolloids designed for single-
step processing. The new system
helps impart the creamy, smooth
mouthfeel and texture associated
with high-quality drinkable yogurts
and allows for superior flavor
release. The system is flexible in
other ways, as well. The viscosity of
the finished product, for instance,
can be adjusted to formulate an
array of viscosities, ranging from
thicker, heavier-bodied smoothies
to the original thin-bodied drinkable
yogurts. While viscosity can be
adjusted, the desired texture and
flavor-carrying characteristics of
the system are not affected by any
different levels of the stabilizer in
the thickening of the formulation.
Yogurt Dundee, Mate?
The February 2008 Ingredients
article explored the innovative
directions that color is taking. One
example highlighted was a frozen
yogurt prototype from Blue Pacific
Flavors, City of Industry, Calif. (phone
626-934-0099, www.bluepacificfla-
vors.com), that combined green tea
with a green coloring. As I noted in
that article, if you have a “green”
ingredient you wish to feature,
what better way to do it than by
showcasing it in a green-colored
application—whether that applica-
tion is traditionally green-colored
or not? Frozen yogurt would be a
suitable vehicle for going green,
using such flavors as Green Apple,
Green Banana, Green Strawberry,
Green Guava, Green Mango, Green
Pineapple, and Green Plum.
Recently, Blue Pacific Flavors
formed a strategic collaboration
with New Zealand-based Hort
Research (phone 0064 9 815 4200,
www.hortresearch.co.nz), a fruit
science company that has developed
a number of exciting fruit products,
including berry-sized kiwi, red-
fleshed apples, and a range of new
blueberry, peach, and pear cultivars.
Such an agreement could lead to
new innovations in yogurt products.
Imagine, for example, using these
colorful fruit developments as
inclusions, toppings, or flavors in a
yogurt application. Furthermore, Hort
Research has an extensive fruit com-
pound database, a valuable resource
for creating innovative fruit-derived
products that can deliver authentic
flavors and aromas and are ripe
to meet emerging markets for
functional foods such as yogurt.
Out of this “Down Under”
relationship can come several novel
fruit innovations that can apply
to yogurt, suggesting how this
product can be upscaled using exotic
ingredients and flavors. Let’s look at
a few other ways in which a touch of
the exotic can be added to yogurt.
For example, at 2007 FIE, Wild
Flavors Inc., Erlanger, Ky. (phone
859-342-3000, www.wildflavors. Do you like your drinkable yogurt thick? Or thin? Gum systems may be used to adjust
com), highlighted a Lulo fruit flavor the viscosity of the finished product so that a wide range of different bodies and
mouthfeels are possible, even with lower-fat versions.
from South America that may be Photo courtesy of TIC Gums Inc.
used in yogurt. The slightly acidic
flavor has been likened to a cross
between lemon and pineapple. traditional one, such as strawberry
Robertet Flavors, Piscataway, or blueberry. The resulting yogurt
N.J. (phone 732-981-8300, www. product could present a refreshing
RobertetUSA.com), recently taste that is recognizable, but at
launched a range of papaya flavors the same time a little different.
for use in yogurt. Papaya’s refreshing Earlier, this article looked at Cargill’s
tropical flavor easily complements blueberry-guanabana yogurt
other fruit profiles, particularly cit- prototype. In the marketplace,
rus, berry, and other tropical flavors. Rachel’s U.S., Broomfield, Colo.,
The natural, liquid, water-soluble recently introduced two new flavors
flavors include Papaya, Papaya to its line of low-fat yogurt: Pink
Pineapple, Papaya Peach Mango, Grapefruit Lychee and Marionberry
and Papaya Passionfruit. Bolthouse Guava. And, of course, the flavor
Farms Inc., Bakersfield, Calif. (phone combinations are not limited to
661-366-7280, www.bolthouse.com), fruit either. Imagine the use of fruit
now makes available frozen açai and vegetable blends. Vegetables
juice that can be blended into yogurt. such as corn, cucumber, spinach,
Grown in the rainforests of Brazil, the fennel, tomato, and carrot can find
açai berry has antioxidant potential. their way into the dairy product.
Yogurt could be a suitable How about a savory yogurt with
vehicle for delivering exotic flavor tomato as a major ingredient? A
combinations, as well. Imagine an savory yogurt prototype, Chipotle
exotic fruit flavor combined with a & Sun-Dried Tomato Yogurt, may
03.08 • www.ift.org 49 pg
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Yogurt continued...
Blends of acesulfame K and other sweeteners
can provide low-calorie yogurts with a
sugar-like, synergistic sweetness without
any bitter aftertaste.
Photo courtesy of Nutrinova
be consumed as a snack or
used as a warm yogurt sauce
for kibbe (meatballs), chicken,
vegetables, or even dumplings.
The formulation, developed by
Vegetable Juices Inc., Bedford
Park, Ill. (phone 888-776-9752,
www.vegetablejuices.com),
consists of yogurt (81.63%),
tomato paste (6.96%), sun-dried
tomato particulate (4.35%),
sun-dried tomato paste (3.14%),
garlic juice (1.71%), Morita
chipotle puree (1.71%), salt
(0.64%), and Z-Trim fiber (0.10%).
Exotic or floral aromas may
come from your yogurt product,
as well. In the February 2008
Ingredients article, one of the
emerging trends described by
McCormick Flavors involved
the use of rose petals paired
with other ingredients.
Interestingly, Danone has just
gone floral with strawberry
and rose flavors (as well as
mango and orange blossom)
in its yogurt. Or how about the
aroma of mint? An Italian yogurt
company recently combined
lemon and mint in its product.
Almost sounds like you can now
brush your teeth with yogurt.
Sweetening up Yogurt Prospects
New research shows that
sweetener blends containing
acesulfame K (Sunett®) can be
used in strawberry-flavored
yogurt to totally or partially
replace sugar and, therefore,
reduce calorie levels while
maintaining flavor. The
trials were conducted for
Nutrinova Inc., Dallas, Texas
(phone 800-786-3883, www.
nutrinova.com), manufacturer
of Sunett, by an independent
research body, Lintech RSSL.
A specially trained panel
of 10 tasters assessed a com-
mercially available low-fat plain
yogurt with a 15% strawberry
fruit preparation. The yogurts
were divided into three groups
and sweetened with (1) sweet-
ener and sweetener blends but
no added sugar; (2) a blend of
sweetener(s) and carbohydrates;
or (3) sweeteners with sugar.
The panel was asked to rate
various aspects of sweetness
and taste, such as initial sweet-
ness onset, sweetness build, and
whether they could detect the
taste of artificial sweeteners.
Also evaluated were aftertaste,
bitterness, yogurt thickness,
and strawberry flavor.
With regard to the “no-
sugar” option, tasters found
that a 50:50 blend of acesulfame

MicroThermics
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pg 50 03.08 • www.ift.org
K and sucralose yielded a
sugar-like taste in most aspects.
This combination also offers
manufacturing benefi ts, such as
excellent stability, resistance to
pasteurization, and prolonged
shelf life. A 30:70 blend of
acesulfame K and aspartame
also yielded a very similar taste
profile to sugar, but aspartame
can have a negative impact on
stability. A three-way blend
of acesulfame K, aspartame,
and sucralose resulted in the
best taste profile for “no sugar
added” yogurt, similar to that of
sugar, while the reduced level of
aspartame promoted stability.
Small amounts of carbohydrates
offered further improvements
to acesulfame K/aspartame or
acesulfame K/sucralose blends
with regard to thickness, mouth-
coating, and sweet aftertaste.
The partial-sugar-replace-
ment tests revealed a significant
sweetening cost reduction
for a sucrose/acesulfame K/
aspartame blend compared
with the full-sugar option while
offering a sugar-like taste.
According to Nutrinova,
Sunett is finding increasing
applications in new yogurt
product launches globally. The
high-intensity sweetener offers
manufacturers the opportunity
to develop low-calorie
formulations while delivering
sugar-like, synergistic sweet-
ness and meeting consumers’
expectations in terms of taste.
New Yogurt Made with Whole Grains
A whole-grain yogurt prototype,
developed by Creative Research
Management, Stockton, Calif.
(phone 209-938-0900, www.crm-
corp.net), adds a new dimension
to this product category. Ricera®
Rice Yogurt is a cultured rice
product that offers an alternative
to dairy and soy yogurts.
The formulation is made
with a processed organic whole
brown rice ingredient, RiceLife®,
which delivers the nutrients of
whole grain without its typical
texture and taste. The ingredi-
ent has been enhanced with
additional organic brown rice
components to double its protein
content and provides a desirable,
smooth texture and taste.
The rice yogurt is fortified
to be an excellent source of
calcium, vitamin A, and vitamin
D. Organic inulin boosts the
fiber content and functions as a
prebiotic. Six culture organisms
provide the typical yogurt “tang”
that complements the natural
flavors of fruit and vanilla bases
blended with the rice ingredient
to create the smooth-textured
finished product. Each 6-oz
serving has fewer than 200
calories, contains only 1 g of
fat (naturally occurring rice
bran oil), and provides 24 g of
whole grains and 3 g of fiber.
Creating New Yogurt Textures
Traditionally, starch has been
included in yogurt to reduce
cost, stabilize viscosity, and
improve process tolerance
during production. However,
with proper use and application
of starches, combined with
establishing a benchmark in
terms of what textures are
favored, yogurt manufacturers
can achieve a sensory profile
that precisely matches the
preference of consumers, noted
Marshall Fong, National Starch
Food Innovation, Bridgewater,
N.J. (phone 800-797-4992,
www.foodinnovation.com).
“Particularly in the case
of ‘premium’ yogurt products,
where consumers anticipate a
sophisticated, pleasing sensory
experience, textural attributes
directly influence consumer
expectations,” said Fong. “Unlike
flavor, however, consumers have
a more difficult time in describ-
ing the attributes that form the
basis of their preferred sensory
experience.” National Starch’s
03.08 • www.ift.org 51 pg
[INGREDIENTS]
Yogurt continued...
te
texture team conducted studies
to determine the preferences
of consumers, translating their
co
comments to form a benchmark
w
with respect to three major
se
sensory components—firmness,
m
mouth-coating, and meltaway.
Taking such an approach
gi
gives the ingredient company
a starting point from which to
id
identify potential gaps in the
te
texture profile of yogurt products
an
and a foundation from which to
su
support yogurt manufacturers
in their efforts to commercialize
pr
products that prove successful
w
with consumers. National
St
Starch offers its customers a
tu
turn-key solution that includes
the use of Novation® functional
th
A spoonful of yogurt easily demonstrates native starches, co-texturizing
the importance of texture. Starches can help starches, or other texture
create a range of texture properties based
ingredients, that together deliver
on firmness, mouth-coating, and meltaway.
Photo courtesy of National Starch Food Innovation an optimum balance of flavor
and texture. At the 2007 IFT Food
Expo, the company showcased a
new line of texturizers, N-Dulge,
developed for yogurts. The line,
which currently consists of four
products, uses a co-texturizer
approach involving a standard,
base viscosifier as the texture
foundation, followed by the
addition of a non-viscosifying
pg 52 03.08 • www.ift.org
starch-based ingredient to
provide specific sensory
attributes for particular applica-
tions. A range of texture
properties based on levels of
firmness, mouth-coating, and
meltaway can be created.
Yogurts for Kids and Adults
Several yogurt prototypes
demonstrate the latest
ingredient innovations from
Tate & Lyle, Decatur, Ill. (phone
800-526-5728, www.tateandlyle.
com). For example, Yogurt
Enrich™, part of a digestive
health and immunity platform, is
an ingredient system that allows
for the formulation of low-fat
(1.5%) or fat-free, reduced-sugar
yogurts. A source of prebiotic
fiber, it is formulated to work
well with beneficial probiotic
cultures. Prototypes provide
excellent levels of selected
vitamins and minerals associ-
ated with digestive health and
immunity. Highly functional
food starch provides a smooth,
creamy texture and maximizes
stability while calcium salts
give sheen to the final product.
The presence of sucralose
(Splenda®) delivers the desired
reduction in calories and sugars.
Yogurt Tube Enrich™, spe-
cially created for the children’s
health platform, provides
yogurt in a novel, fun form. This
prototype includes fiber, calcium,
proteins, vitamins, and optional
omega-3 fatty acids and choline.
Drinkable Yogurt Enrich™, part
of the weight management
platform, helps consumers feel
satisfied longer. The ingredient
solution is a source of protein
and fiber that are thought to
provide satiety and can contain
a wide range of vitamins to
support metabolism. The product
is low-fat and high in calcium,
which is often associated with
bone strength and colon health.
Tate and Lyle also developed
yogurt prototypes with its
Promitor™ dietary fibers, which
include a resistant starch and
a soluble corn fiber. These
ingredients offer manufacturers
significant processing benefi ts
and may be used to add fiber
with no impact on taste or
texture. The soluble corn fiber
functions similarly to traditional
sweeteners—it is highly
soluble, offers a clean flavor
and clear color, and demon-
strates stability. An 80-calorie, fat-free yogurt new products, with more than 1,000 food and
prototype features the soluble corn fiber. beverage experts voting for their favorites. Food
for improved brain function was among the key
Brain-Boosting Yogurt? trends addressed. In this category, Yoplait Kids
Yogurt products enhanced with omega-3 low-fat yogurts with omega-3 DHA won first place.
polyunsaturated fatty acids are being launched “We have seen rapid growth in products that
into the marketplace. Omega-3s, especially DHA, highlight their ability to improve brain function
are promoted for their brain-boosting properties.
DHA ensures that the cells in the brain (as well
as in the retina, heart, and other parts of the
nervous system) develop and function properly.
One of the most recent examples, Smart! from
Breyers Yogurt, is made with a vegetarian source
of DHA omega-3. This ingredient, manufactured
under the name life’s DHA™ by Martek Biosciences
Corp., Columbia, Md. (phone 410-740-0081, www.
martek.com), is produced from microalgae grown
in fermentation tanks. Breyers’ new line of creamy,
fruit-on-the-bottom yogurts, comes in such
flavors as Strawberry, Blueberry, Mixed Berry,
Peach, Black Cherry, Red Raspberry, Pineapple,
and Strawberry-Banana. The flavor profiles
are said to not be affected by the ingredient.
Danone Canada Inc. recently expanded its
yogurt line to include a drinkable yogurt, Danone
Drinkable. This is the third yogurt product that the
company has launched that contains MEG-3 ®, an
omega-3 EPA/DHA food and dietary supplement
ingredient from Nova Scotia-based Ocean Nutri-
tion Canada Ltd. (phone 902-480-3200, www.
ocean-nutrition.com). The ingredient, derived from
pure fish oil, is produced by a microencapsula-
tion technology, Powder-loc™, which provides
superior process tolerance and ease of formulation
without altering the taste or smell of the food
product. Each 93-mL bottle of Danone Drinkable
contains 20 mg of the ingredient and is available
in four flavors—Banana, Strawberry, Raspberry,
and Strawberry-Banana. The product is sold
in major grocery stores throughout Canada.
And more yogurt products enriched with
omega-3s may be on the way. In 2007, Neptune
Technologies & Bioresources Inc. formed a strate-
gic partnership with Yoplait, a worldwide leader in
the dairy industry. The companies signed an agree-
ment to research and develop new functional dairy
products for worldwide commercialization. Accord-
ing to the agreement, the company will develop
flavorsome dairy products that contain Neptune
Krill Oil™ and will be clinically tested for their effect
on prevalent chronic conditions. Yoplait’s intention
is to launch the approved products in strategically
chosen countries followed by a worldwide rollout.
At the 2007 IFT Food Expo, Mintel International,
a global supplier of consumer, media, and market
research, conducted tasting sessions with 150

03.08 • www.ift.org 53 pg
[INGREDIENTS]

Yogurt continued...
wworking executives who need short-
tterm energy boosts for the brain.
SSipping and Chewing on Yogurt
H about a yogurt on a stick?
How
TThis formulation, made with a
sspicy chai flavor, was recently
ddeveloped by Kerry Ingredients,
B
Beloit, Wis. (phone 608-363-1200,
w
www.kerryamericas.com), to
ddemonstrate the different formats
tthat yogurt can take in the mar-
kketplace. Let’s look at a few other
iinnovative examples from Kerry.
A mixed berry smoothie proto-
ttype, Berry Blast Yogurt Smoothie
with Real Fruit, contains real yogurt
aand juice to help aid digestion and
Yogurt on a stick is another interesting concept for this fermented product. To boost the immune system. This
further add to its differentiation in the marketplace, it is formulated with a spicy indulgent blend of yogurt, juice,
chai flavor.
probiotic cultures, and plant sterols
Photo courtesy of Kerry Ingredients
demonstrates several technologies
in the past year or so,” said a that could prove key in the future
consultant for Mintel. In addition manufacture of yogurt products.
to products focusing on children, For example, DuraFresh™
there is clearly a market yet to from Kerry-BioScience, Hoffman
be exploited for older adults and Estates, Ill. (phone 847-645-7340),
How Many Bugs Are in a Frozen Yogurt?
is a line of ingredients produced
by a fermentation process that
naturally enhances product fresh-
ness while inhibiting growth of
spoilage bacteria, yeasts, and molds.
Recently, the company added to this
line DuraFresh 5015 —a reformulated
ingredient based on skim milk
that has a higher concentration of
organic acids and is more effective
than previous versions. Because
less is needed in the formulation, it
offers additional cost advantages.
Kerry’s encapsulation process
enables rapid inclusion of phyto-
sterols, delivering a product with a
high loading of free sterols without
impacting taste or texture. Research
has shown that the addition of plant
sterols may help lower cholesterol.
Other ingredient systems in
the formulation include Fargo ™
lactic cultures, which deliver
functionality and flavor in cultured
dairy applications; Sherex ™, a line of
ingredients formulated for specific
functions related to texture; and
natural flavors from Mastertaste.
Kerry also demonstrated
that some formulations can

N
onfat frozen yogurts from YoCream
International Inc., Portland, Ore.,
recently received the National Yogurt
Assn.’s Live and Active Culture Seal. The
seal requires frozen yogurt to contain 10
million colony-forming units (CFUs) of active
cultures per gram at the time of manufacture.
According to the yogurt manufacturer, its
product line meets and exceeds the require-
ments, with culture counts in the hundreds of
millions, including the use of two additional
beneficial live active cultures. “Consumers are
becoming more sensitive to whether they are
receiving a true cultured product and rightly
so,” stated John Hanna, YoCream’s CEO and
Chairman of the Board. “We’d like all manu-
facturers of what claims to be frozen yogurt
to meet the standards set forth by the NYA.”
The company produces all of its products
in its dairy and manufacturing plant and
does not utilize co-packers. “We assure
high live active culture counts in our frozen
yogurt by means of a careful inoculating
and incubating process,” continued
Hanna. “This method allows us to create
true frozen yogurts that also qualify for
the Live and Active Cultures Seal.”
YoCream offers more than 35 nonfat
frozen yogurt varieties, including YoCream
Original Tart™ in natural and green tea
varieties. According to the company, the
seal of approval from the National Yogurt
Association will help promote the benefi ts
of frozen yogurt in the marketplace.
In September 2007, YoCream became the
exclusive manufacturer for Red Mango Inc.’s
proprietary natural yogurt formula, recently
introduced into the U.S. Founded in 2002,
Red Mango, a California-based corporation,
is South Korea’s largest and most popular
retailer of authentic frozen yogurt, currently
operating more than 130 retail stores in major
cities throughout South Korea. The company
has opened its first two U.S. retail stores in
Los Angeles and Las Vegas, and has plans to
open stores at 10 additional locations. Red
Mango’s frozen yogurts have received the
Live and Active Culture Seal of Approval.
take advantage of the flavor and
creamy characteristics of yogurt.
Although these products do not
have probiotic benefi ts, they can
provide an indulgent treat that
keeps yogurt in the spotlight, makes
yogurt products appealing to a
broader range of consumers, and
may even help stimulate an interest
in someday trying a probiotic food.
One example of such a formulation
is Raspberry Fruit Smoothie Chews,
a soft-textured, bite-sized treat that
combines an authentic fruit flavor
experience with yogurt. Ingredients
in the formulation include Accel
yogurt powder (with real yogurt),
which provides smoothie taste
characteristics; Hyfoama whipping
protein that supplies aeration;
Admul emulsifier for preventing
stickiness when chewing; and
Crystals freeze-dried real fruit
juice. The formulation is also
available in a pineapple flavor that
provides a creamy, tropical taste.

pg 54 03.08 • www.ift.org
New Pectin Solution for Yogurt or after fermentation, or as part of the fruit
A range of pectin-based hydrocolloids from preparation of fruit yogurt, where it can replace the
CP Kelco, Atlanta, Ga. (phone 678-247-7300, bulk of sugar. Available in both liquid and powder
www.cpkelco.com), may be used to replace forms, it remains stable during the processing
some of the milk solids in yogurt while still and shelf life of dairy products. The specialty
maintaining its desired texture. Genu® pectins carbohydrate is low-calorie (1 kcal/g), sugar-free,
are positioned by the company as a new solu- prebiotic, and high in fiber. It can be used with
tion for yogurt manufacturers in response to
escalating dairy ingredient costs in Europe.
Dairy proteins are critical to the body and
texture consumers favor in yogurt products. Yogurt
producers have long used skimmed milk powder
or whey protein concentrate at a typical range of
10–14% nonfat milk solids in the final product to
achieve the appropriate viscosity and to reduce
syneresis. According to CP Kelco, its pectin-based

AD
product range showcased at 2007 FIE can provide
many of the dairy protein functionalities in yogurt
applications, including desirable body and viscos-
ity, improved creaminess, and reduced syneresis.

Lo ann
Research has shown that up to about 1% of milk
protein in a yogurt formulation may be replaced by
the inclusion of the pectins, delivering significant
cost savings without significant changes in

1/2 ISL 4C
the standard yogurt production process.

Stabilizing Drinkable Yogurts

An ingredient consisting of microcrystalline
cellulose co-processed with high-methoxyl
pectin provides stability and viscosity control
in drinkable yogurts and other acidified protein
beverages. The stabilizer, Avicel® BV 2815 from
FMC BioPolymer, Philadelphia, Pa. (phone
215-299-6234, www.fmcbiopolymer.com),
achieves immediate and long-term suspension
of solids in both low- and high-viscosity bever-
ages, prevents phase separation, and enhances
mouthfeel and body of the finished product.
The stabilizing ingredient can be activated
with low shear in the protein phase, the make-up
water, or in the low-pH phase including juice and
juice concentrates. While the ingredient is not a
one-to-one replacement for pectin, it may be used
to replace all or a portion of pectin to achieve com-
plete stability, depending on customer application.

Shaking Things Up
Polydextrose (Litesse®) from Danisco USA Inc.,
New Century, Kansas (phone 913-764-8100, www.
danisco.com), is now approved by FDA for use
in reduced-calorie, prebiotic, fiber-enriched,
reduced-sugar yogurt products and yogurt
beverages. According to 21 CFR 131.200, 203, and
206, it may be used as a stabilizer in accordance
with the yogurt standards of identity.
Polydextrose can be added to yogurt before

03.08 • www.ift.org 55 pg
[INGREDIENTS]

Yogurt continued...
Polydextrose, approved by FDA for use in
yogurt, may be used with high-intensity
sweeteners to replace sugar and reduce
calories, as well as improve the product’s
mouthfeel and texture.
Photo courtesy of Danisco
high-intensity sweeteners
to replace sugar and reduce
calories, as well as to improve
the mouthfeel and texture of
low-fat, reduced-sugar yogurt.
As a prebiotic, Litesse
offers digestive health benefi ts.
Research findings indicate that
it is not digested by human
enzymes and passes intact to
the colon, where it selectively
stimulates the growth of
bifidobacteria and lactobacilli
and promotes the generation
of beneficial short-chain fatty
acids while also reducing
colonic pH. Polydextrose has
also been shown to have a
satiating effect, and foods
made with it can reduce
subsequent caloric intake.
Several yogurt drink
prototypes developed by
Denmark-based Danisco can
also help provide formulators
with new ideas to shake up that
market segment. For example,
Veggi Fruitti combines a yogurt
base with several fruit and
vegetable juices (carrot, celery,
cucumber, green bell pepper,
apple, grapefruit, strawberry,
cherry, and lemon). This yogurt
drink is sweetened only with
these juices—with no added
sugar—and delivers two serv-
ings of fruits/vegetables. The
formulation is made with several
ingredients from the company,
including a yogurt culture
(Yo-Mix™ DPL 651) that provides
low-to-medium viscosity and a
mild yogurt flavor; a protein sta-
bilizer (Grindsted® Pectin AMD
782) for controlled, flowable tex-
ture; and polydextrose (Litesse®
Two) for digestive benefi ts.
Or how about a probiotic
yogurt shot, Cream Colada? This
creamy yogurt drink provides
a balanced combination of
pineapple and coconut. It is
made with Grindsted Pectin AMD
383 for protein stabilization with
controlled texture, enriched
creaminess, and masked yogurt
acidity; a probiotic (Howaru™
Bifido Premium) for immune
and digestive health benefi ts;
and yogurt cultures (Yo-Mix™
DPL 651) that help achieve
short fermentation time,
mild and creamy flavor, and
smooth and creamy texture.
And two Yo-Shake concepts,
Rhubarb Refresher and Blueberry
Pleasure, are yogurt drinks
designed to be shaken by hand
for 15–30 seconds, before
being consumed. This results
in the products having a foamy,
creamy, full-bodied texture.
Enzyme Yields Low-Lactose Yogurt
A low-lactose yogurt may be
developed using a lactase
enzyme, Maxilact, from
Netherlands-based DSM
Food Specialties (phone 31
15 279 2355, www.dsm-dairy.
com). Derived from the dairy
yeast strain, Kluyveromyces
lactis, the enzyme efficiently
converts lactose into glucose
and galactose, yielding a
low-lactose milk product.
No longer consumed
exclusively by those with lactose
intolerance or sensitivity,
low-lactose products, such as a
yogurt version, can help support
healthy digestion and provide
a sweet taste. Highlighted
at the 2007 Food Ingredients
Europe, the enzyme can be
used to create products that
meet this broadening demand
in the marketplace. This pure
lactase enzyme is free from
unwanted side activities
associated with off-flavor
formation. This ensures clean
taste, even at the end of its
shelf life. The enzyme is also
kosher- and Halal-certified.
A Gutsier Probiotic?
Earlier, this article discussed
how the science of probiotics
is still developing. Yogurt
formulators still face a variety
of problems with traditional
probiotics. Cells may not survive
high heat and pressure, they
may die quickly on the shelf,
they may not survive stomach
acids to populate the gut, or
they may be sensitive to bile
and other enzymes in the gut.
An oral probiotic, BC30,
features strains of Bacillus
coagulens, which are said to be
significantly superior to those in
other probiotic ingredients. The
probiotic, developed by Ganeden
Biotech, will be distributed
by P.L. Thomas, Morristown,
N.J. (phone 973-984-0900,
www.plthomas.com).
The patented probiotic
ingredient maintains viable cells
after surviving harsh manu-
facturing processes, such as
high-pressure, high-heat, and
cold conditions. It is shielded
by a natural organic layer that

pg 56 03.08 • www.ift.org
protects the probiotic cells, not only during
manufacturing processes, but also from acids
in the stomach. This protection allows the

Ne
cells to remain viable through the intestine,
multiply, and produce results. The ingredient
has a long shelf life, is used at low levels, and
does not need to be refrigerated. It has a self-
affirmed GRAS status and is kosher-certified.

Web Site May Increase Awareness of Yogurt

A consumer Web site, launched by GTC

FP4C
Nutrition, Golden, Colo. (phone 303-216-2489,
www.gtcnutrition.com), features information
on the use of prebiotic fiber, NutraFlora
short-chain fructooligosaccharides, in
Horizon Organic® yogurts and smoothies.
The Web site, www.nutraflora.com,
provides health-conscious consumers
with bone-health facts, tips for building
and maintaining bone health, and recipes
using NutraFlora-enriched products.
According to the Web site, products
such as yogurt that are rich in calcium and
contain prebiotics can be especially valuable
in children’s diets. These products can
help boost calcium levels and the amount
of calcium absorbed by the body. Such a
resource could increase awareness of yogurt
and its functionality and health benefi ts.

Branding Initiative for Yogurt

A branding initiative, the Beneo™ program
emphasizes the probiotic benefi ts of
chicory-derived ingredients, inulin and
oligofructose, produced by Orafti Active
Food Ingredients, Morris Plains, N.J. (phone
610-889-9828, www.orafti.com). The
program is designed to communicate these
benefi ts through the use of a logo denoting
the presence of these prebiotic ingredients
at sufficient levels in the formulation.
More than 250 products worldwide
carry the logo. Some of these new products
include yogurts—for example, Sans Souci
in Brazil, Kalise in Spain, and Mlekarna
Celeia in Slovenia. Such a program can
assist yogurt manufacturers in achieving
marketing success by offering new,
appealing products with validated structure/
function claims. Recently, Orafti, along with
Palatinit and Remy, became part of the new
Beneo functional food group to promote
the health benefi ts of their ingredients.

Take a Shot—With Yogurt

From “shots” to tubes to chews, yogurt

03.08 • www.ift.org 57 pg
[INGREDIENTS]
Yogurt continued...
A branding initiative can help yogurt
manufacturers bring to the market
appealing products with validated
structure/function claims.
Photo courtesy of Orafti Active Food Ingredients
pg 58
products come in a variety of
formats today. The prototypes
discussed in this article reflect
the innovative directions that
this product is taking. And, of
course, making this possible are
a variety of ingredients—new
strains of probiotics, sweetener
combinations, fiber develop-
ments, stabilizer systems,
functional texturizers, flavor
blends, and components for
fortification, to name just a few.
These different innovations
may be especially important
in the American marketplace,
where consumers are looking for
more taste, for more indulgence,
for more convenience, and for
more healthy answers. Or as
Dairy Management Inc.’s Barnes
put it, “We think that a yogurt
product that delivers on multiple
fronts—taste, nutrition, digestive
03.08 • www.ift.org
health, and satiety—is a very
exciting product proposition.”
As yogurt is more actively
promoted, it is especially
important to pick ingredients
that provide optimum per-
formance and withstand the
production processes of yogurt
manufacturers. Processing
conditions such as pH, shear,
and temperature can affect the
viability of probiotic ingredients
in the formulation, as well as
ultimately the taste and sensory
properties of finished products.
New varieties of probiotic
bacteria may help solve some of
these functionality problems.
The time seems right for
yogurt and yogurt products,
which are not only ideal
vehicles for probiotics, but
for innovation as well. The
developments we have looked
at may help shape the future
formulating of yogurt and give
us some idea of what lies yonder
for yoghurmak, whether we
shake it, stir it, or use it as an
ingredient in exotic sauces. FT
Next month’s Ingredients section
will look at the different ways that
condiments such as salsa, hot
sauces, soy sauce, mustard, cat-
sup, and relishes can help spice
up food product development.
Donald E. Pszczola,
Senior Associate Editor
• depszczola@ift.org
www.ift.org
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